Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes

Posted on by June 6, 2013

Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes

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Serves 4

Ingredients

  • 1/2 bunch fresh spinach
  • 3/4 cups shredded mixed Italian cheeses or just shredded Mozzarella cheese
  • 3/4 cups Ricotta cheese
  • 1/4 cup minced sun-dried tomatoes (from a jar, packed in oil)
  • 1 Large or 2 small cloves of garlic (grated or finely minced)
  • 1 Tbsp chopped fresh basil (or 1 tsp dried basil)
  • salt and freshly ground pepper, to taste
  • 1 Large egg (lightly beaten)
  • 1 Pkg large pasta shells (about 20 - 22)
  • 2 Tsp olive oil
  • 1 14 oz (398 ml) tin unsalted diced tomatoes or fresh that have been peeled and chopped
  • 1/2 cup freshly grated Parmesan cheese

Directions

Preheat oven to 375 °F. Wash and drain spinach. Remove thick stems. Place spinach in a pot with just the water clinging to the leaves. Cover and cook until spinach wilts. Drain in a sieve. When cool, squeeze dry between two tea plates and chop medium-fine.
Cooking the spinach for the Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes
Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper. Stir in egg.
The Stuffing for the Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes
Boil pasta shells until still slightly underdone, about 10 - 12 minutes. Drain and transfer to a bowl. Toss with oil.
Spread ½ cup of the diced tomatoes in a baking dish just large enough to hold the pasta shells in one layer. Fill each shell with about 1 ½ tablespoons of the spinach mixture, then arrange in dish filling side up.
Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes
Top with remaining diced tomatoes, then sprinkle with cheese.
Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes
Cover and bake 45 minutes.
Large Pasta Shells Stuffed with Spinach, Ricotta and Sun-Dried Tomatoes
Using Frozen Spinach?
If you are using frozen chopped spinach, put the spinach in a small pot cover with water. Cover the pot and bring to a boil; remove the lid and cook until the spinach separates easily; drain and then squeeze the water out between two tea plates. Use half of the package and save the other half for another dish.